Brew UK Forum | Grain
grain variety
Gday from nz,
Being now settled farming here and continuing a long association with growing barley for maltsters id like to pick some brains so here goes.
Farming in uk used to grow halycon in the old days then onto cellar and optic and also some maris otter,nitrogens varying from 1.45 for otter up to 2.0 for some cellar,otter used to go to tuckers and in my humble opinion still is the best malt available,here in nz cellar is grown by us but also tavern but nitrogens are a lot higher around 2.2,the embryo microbrewery industry even imports otter malt so i suppose it tells you something.
Point is my mash efficiency is low compared to what i used to get in uk,ph of water pretty similar,using tried and tested method and now have sorted crushing problem(malt sold here uncrushed but local feed mill rescued me,thanks greg 4 advice but considerably cheaper)so was thinking perhaps higher nitrogen malt might be a factor.Is there a way of working out a percentage increase in weight according to nitrogen content perhaps.Normally brews are my own recipes but do use brewery recipes from gw and rp's real ale books.
Not life threatening i know and i still brew superb beer but it just annoys me,must be the farmer in me!
Cheers people happy brewing
otter
Responses
Posted 1 year ago by Member
Hi otter
not big on chemistry and maths, I much prefer other people to do the hard work :o) However, I do enjoy reading about it - up to a point - and then my brain runs out on me. I find I'm looking at the words and thinking about brewing but not necessarily what's on the page/screen.
I was looking at this recently and I seem to remember reading about soluble nitrogen, you may find something here:
http://www.murphyandson.co.uk/BrewingArticles/MaltEvaluation.htm
Good luck!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
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